Method

Stir cinnamon into the yoghurt and add a little zest. Slice the pomegranate in half, and tap the skin with the back of a knife so the seeds fall out. Reserve until ready to assemble.

To serve: Drop crumbled meringues into a glass or serving dish then top with cinnamon cream and strawberries. Add more meringue and cream then top with honey, pomegranate and zest. Drop a few leaves over the top and serve immediately.